DOCSLIB.ORG

Debaryomyces Hansenii Strains Isolated from Danish Cheese Brines Act As Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Debaryomyces Hansenii Strains Isolated from Danish Cheese Brines Act As Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds Huang, Chuchu; Zhang, Ling; Johansen, Pernille Greve; Petersen, Mikael Agerlin; Arneborg, Nils; Jespersen, Lene Published in: Frontiers in Microbiology DOI: 10.3389/fmicb.2021.662785 Publication date: 2021 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Huang, C., Zhang, L., Johansen, P. G., Petersen, M. A., Arneborg, N., & Jespersen, L. (2021). Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds. Frontiers in Microbiology, 12, [662785]. https://doi.org/10.3389/fmicb.2021.662785 Download date: 03. okt.. 2021 fmicb-12-662785 June 9, 2021 Time: 17:39 # 1 ORIGINAL RESEARCH published: 15 June 2021 doi: 10.3389/fmicb.2021.662785 Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds Chuchu Huang, Ling Zhang, Pernille Greve Johansen, Mikael Agerlin Petersen, Nils Arneborg and Lene Jespersen* Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Denmark The antagonistic activities of native Debaryomyces hansenii strains isolated from Danish Edited by: cheese brines were evaluated against contaminating molds in the dairy industry. Jian Zhao, Determination of chromosome polymorphism by use of pulsed-field gel electrophoresis University of New South Wales, Australia (PFGE) revealed a huge genetic heterogeneity among the D. hansenii strains, which Reviewed by: was reflected in intra-species variation at the phenotypic level. 11 D. hansenii strains Chao-An Long, were tested for their ability to inhibit germination and growth of contaminating molds, Huazhong Agricultural University, China frequently occurring at Danish dairies, i.e., Cladosporium inversicolor, Cladosporium Mark Turner, sinuosum, Fusarium avenaceum, Mucor racemosus, and Penicillium roqueforti. The University of Queensland, Especially the germination of C. inversicolor and P. roqueforti was significantly inhibited Australia by cell-free supernatants of all D. hansenii strains. The underlying factors behind the *Correspondence: Lene Jespersen inhibitory effects of the D. hansenii cell-free supernatants were investigated. Based [email protected] on dynamic headspace sampling followed by gas chromatography-mass spectrometry (DHS-GC-MS), 71 volatile compounds (VOCs) produced by the D. hansenii strains Specialty section: This article was submitted to were identified, including 6 acids, 22 alcohols, 15 aldehydes, 3 benzene derivatives, Food Microbiology, 8 esters, 3 heterocyclic compounds, 12 ketones, and 2 phenols. Among the 71 a section of the journal Frontiers in Microbiology identified VOCs, inhibition of germination of C. inversicolor correlated strongly with Received: 01 February 2021 three VOCs, i.e., 3-methylbutanoic acid, 2-pentanone as well as acetic acid. For Accepted: 20 May 2021 P. roqueforti, two VOCs correlated with inhibition of germination, i.e., acetone and 2- Published: 15 June 2021 phenylethanol, of which the latter also correlated strongly with inhibition of mycelium Citation: growth. Low half-maximal inhibitory concentrations (IC ) were especially observed Huang C, Zhang L, Johansen PG, 50 −5 −4 Petersen MA, Arneborg N and for 3-methylbutanoic acid, i.e., 6.32–9.53 × 10 and 2.00–2.67 × 10 mol/L for Jespersen L (2021) Debaryomyces C. inversicolor and P.roqueforti, respectively. For 2-phenylethanol, a well-known quorum hansenii Strains Isolated From Danish −3 −3 Cheese Brines Act as Biocontrol sensing molecule, the IC50 was 1.99–7.49 × 10 and 1.73–3.45 × 10 mol/L for Agents to Inhibit Germination C. inversicolor and P. roqueforti, respectively. For acetic acid, the IC50 was 1.35– and Growth of Contaminating Molds. 2.47 × 10−3 and 1.19–2.80 × 10−3 mol/L for C. inversicolor and P. roqueforti, Front. Microbiol. 12:662785. doi: 10.3389/fmicb.2021.662785 respectively. Finally, relative weak inhibition was observed for 2-pentanone and acetone. Frontiers in Microbiology| www.frontiersin.org 1 June 2021| Volume 12| Article 662785 fmicb-12-662785 June 9, 2021 Time: 17:39 # 2 Huang et al. D. hansenii Inhibits Contaminating Molds The current study shows that native strains of D. hansenii isolated from Danish brines have antagonistic effects against specific contaminating molds and points to the development of D. hansenii strains as bioprotective cultures, targeting cheese brines and cheese surfaces. Keywords: Debaryomyces hansenii, antagonistic activities, biocontrol, contaminating molds, cheese brine INTRODUCTION varieties (Gori et al., 2012). Previously, we found that D. hansenii is by far the most predominant yeast species isolated from Danbo Mold contamination is a major problem occurring in food cheese brines reaching ≥ 3.5 log10 CFU/mL (Haastrup et al., processing, which not only leads to severe economic losses and 2018). Moreover, D. hansenii is a highly heterogeneous species food waste but also may influence food safety (Garnier et al., showing phenotypic differences at the strain level. Variations 2017). In the dairy industry, mold contamination can appear among strains include differences in the ability to assimilate throughout the entire cheese production as cheeses come into and ferment different carbon sources, secretion of dissimilar contact with processing equipment and air. Mold growth is lipases and proteases, and diverse preferable growth conditions especially seen during cheese ripening, storage, and distribution (Petersen and Jespersen, 2004). Consequently, strain variations in which results in a reduction of cheese quality including visible antagonistic potential might be expected. Antifungal activities of and invisible defects such as mold colonization, off-flavors, and D. hansenii against contaminating molds are reported for several potential risk of mycotoxin formation (Kure and Skaar, 2019). As foods including dry-cured meat products (Andrade et al., 2014; a consequence, antifungal compounds and potential biocontrol Núñez et al., 2015), fruits (Hernández-Montiel et al., 2010), and agents have received increasing interest to prevent the growth of dairy products (Van Den Tempel and Jakobsen, 2000; Liu and contaminating molds on cheeses (Irlinger and Mounier, 2009). Tsao, 2009; Lessard et al., 2012). In dairy products, D. hansenii Yeasts are considered relevant for biocontrol applications, due is reported to reduce the growth of Penicillium camemberti to their simple cultivation requirements and limited biosafety (Lessard et al., 2012). Further, D. hansenii strains obtained concerns (Freimoser et al., 2019). A number of yeast species from blue mold cheeses are able to weakly inhibit P. roqueforti have been proven to have antagonistic activities against molds, under aerobic conditions (Van Den Tempel and Jakobsen, 2000). though mostly applied in the control of post-harvest diseases of Up to now, several factors have been found to influence the fruits (Bencheqroun et al., 2007; Liu et al., 2013; Grzegorczyk antifungal efficiency of D. hansenii, including water activity et al., 2017; Czarnecka et al., 2019). Within food production, (aw), temperature, nutrient availability (Andrade et al., 2014; antagonistic yeasts have been reported on, e.g., meat and dairy Núñez et al., 2015), and the concentration of molds (Liu and products (Liu and Tsao, 2010; Andrade et al., 2014) but their Tsao, 2009). Further, the production of metabolites varies among application is lacking behind. A number of antifungal volatile D. hansenii strains (Núñez et al., 2015; Grzegorczyk et al., 2017; organic compounds (VOCs) produced by biocontrol yeasts have Hernandez-Montiel et al., 2018). In previous studies, D. hansenii been associated with fungal inhibition, i.e., several alcohols strains have been shown to exhibit varying antifungal actions (2-phenylethanol, ethanol, 2-methyl-1-butanol and 3-methyl-1- (Van Den Tempel and Jakobsen, 2000; Medina-Córdova et al., butanol, 2-methyl-1-propanol, and isoamyl alcohol) (Fialho et al., 2018), however, further in-depth studies are required to explore 2010; Ando et al., 2012; Núñez et al., 2015; Contarino et al., 2019) these actions. We have previously determined the distinctive and esters (ethyl acetate, isoamyl acetate, phenylethyl acetate, growth characteristics and NaCl tolerance of D. hansenii strains isobutyl acetate, 2-phenyl ethyl acetate, and ethyl propionate) isolated from Danish cheese brines (Zhang et al., 2020), however, (Masoud et al., 2005; Fialho et al., 2010; Choinska´ et al., 2020). their potential abilities to inhibit mold contaminants from dairy Although several studies state the production of VOCs involved environments have not, as yet, been explored. in the antifungal activities of biocontrol yeasts, only a few This paper aims to evaluate the antifungal activities of of the aforementioned single VOCs have been investigated in D. hansenii strains isolated from Danish cheese brines against depth. Also other antifungal actions of antagonistic yeasts have different contaminating molds. For this purpose, the effects been reported including the competition for space and nutrients of different D. hansenii strains were examined for their between yeasts and molds (Andrade et al., 2014; Medina-Córdova inhibitory capacity on germination and growth of contaminating et al., 2016) as well as killer toxins
Load more

Recommended publications
  • Food Microbiology Unveiling Hákarl: a Study of the Microbiota of The
    Food Microbiology 82 (2019) 560–572 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Unveiling hákarl: A study of the microbiota of the traditional Icelandic T fermented fish ∗∗ Andrea Osimania, Ilario Ferrocinob, Monica Agnoluccic,d, , Luca Cocolinb, ∗ Manuela Giovannettic,d, Caterina Cristanie, Michela Pallac, Vesna Milanovića, , Andrea Roncolinia, Riccardo Sabbatinia, Cristiana Garofaloa, Francesca Clementia, Federica Cardinalia, Annalisa Petruzzellif, Claudia Gabuccif, Franco Tonuccif, Lucia Aquilantia a Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, Ancona, 60131, Italy b Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy c Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa, 56124, Italy d Interdepartmental Research Centre “Nutraceuticals and Food for Health” University of Pisa, Italy e “E. Avanzi” Research Center, University of Pisa, Via Vecchia di Marina 6, Pisa, 56122, Italy f Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Centro di Riferimento Regionale Autocontrollo, Via Canonici 140, Villa Fastiggi, Pesaro, 61100,Italy ARTICLE INFO ABSTRACT Keywords: Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation Tissierella is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long Pseudomonas history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of Debaryomyces this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniqueswas 16S amplicon-based sequencing adopted to gain insight into the microbial species present in ready-to-eat hákarl.
    [Show full text]
  • Adaptive Response and Tolerance to Sugar and Salt Stress in the Food Yeast Zygosaccharomyces Rouxii
    International Journal of Food Microbiology 185 (2014) 140–157 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Review Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii Tikam Chand Dakal, Lisa Solieri, Paolo Giudici ⁎ Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy article info abstract Article history: The osmotolerant and halotolerant food yeast Zygosaccharomyces rouxii is known for its ability to grow and survive Received 14 November 2013 in the face of stress caused by high concentrations of non-ionic (sugars and polyols) and ionic (mainly Na+ cations) Received in revised form 18 April 2014 solutes. This ability determines the success of fermentation on high osmolarity food matrices and leads to spoilage of Accepted 4 May 2014 high sugar and high salt foods. The knowledge about the genes, the metabolic pathways, and the regulatory circuits Available online 25 May 2014 shaping the Z. rouxii sugar and salt-tolerance, is a prerequisite to develop effective strategies for fermentation con- Keywords: trol, optimization of food starter culture, and prevention of food spoilage. This review summarizes recent insights on Zygosaccharomyces rouxii the mechanisms used by Z. rouxii and other osmo and halotolerant food yeasts to endure salts and sugars stresses. Spoilage yeast Using the information gathered from S. cerevisiae as guide, we highlight how these non-conventional yeasts inte- Osmotolerance grate general and osmoticum-specific adaptive responses under sugar and salts stresses, including regulation of Halotolerance Na+ and K+-fluxes across the plasma membrane, modulation of cell wall properties, compatible osmolyte produc- Glycerol accumulation and retention tion and accumulation, and stress signalling pathways.
    [Show full text]
  • Comparative Genomics of Biotechnologically Important Yeasts Supplementary Appendix
    Comparative genomics of biotechnologically important yeasts Supplementary Appendix Contents Note 1 – Summary of literature on ascomycete yeasts used in this study ............................... 3 CUG-Ser yeasts ................................................................................................................................................................ 3 Other Saccharomycotina ............................................................................................................................................. 5 Taphrinomycotina ....................................................................................................................................................... 10 Note 2 – Genomes overview .................................................................................................11 Yeast culturing, identification, DNA and total RNA extraction ................................................................. 12 Genome sequencing and assembly ....................................................................................................................... 12 Transcriptome sequencing and assembly ......................................................................................................... 13 Table S1. Genome statistics ..................................................................................................................................... 14 Table S2. Annotation statistics ..............................................................................................................................
    [Show full text]
  • Genome and Transcriptome Sequencing of the Halophilic Fungus Wallemia Ichthyophaga: Haloadaptations Present and Absent Zajc Et Al
    Genome and transcriptome sequencing of the halophilic fungus Wallemia ichthyophaga: haloadaptations present and absent Zajc et al. Zajc et al. BMC Genomics 2013, 14:617 http://www.biomedcentral.com/1471-2164/14/617 Zajc et al. BMC Genomics 2013, 14:617 http://www.biomedcentral.com/1471-2164/14/617 RESEARCH ARTICLE Open Access Genome and transcriptome sequencing of the halophilic fungus Wallemia ichthyophaga: haloadaptations present and absent Janja Zajc1†, Yongfeng Liu2†, Wenkui Dai2, Zhenyu Yang2, Jingzhi Hu2, Cene Gostinčar1*† and Nina Gunde-Cimerman1,3† Abstract Background: The basidomycete Wallemia ichthyophaga from the phylogenetically distinct class Wallemiomycetes is the most halophilic fungus known to date. It requires at least 10% NaCl and thrives in saturated salt solution. To investigate the genomic basis of this exceptional phenotype, we obtained a de-novo genome sequence of the species type-strain and analysed its transcriptomic response to conditions close to the limits of its lower and upper salinity range. Results: The unusually compact genome is 9.6 Mb large and contains 1.67% repetitive sequences. Only 4884 predicted protein coding genes cover almost three quarters of the sequence. Of 639 differentially expressed genes, two thirds are more expressed at lower salinity. Phylogenomic analysis based on the largest dataset used to date (whole proteomes) positions Wallemiomycetes as a 250-million-year-old sister group of Agaricomycotina. Contrary to the closely related species Wallemia sebi, W. ichthyophaga appears to have lost the ability for sexual reproduction. Several protein families are significantly expanded or contracted in the genome. Among these, there are the P-type ATPase cation transporters, but not the sodium/ hydrogen exchanger family.
    [Show full text]
  • Physiological Basis for the High Salt Tolerance of Debaryomyces Hansenii
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Oct. 1997, p. 4005–4009 Vol. 63, No. 10 0099-2240/97/$04.0010 Copyright © 1997, American Society for Microbiology Physiological Basis for the High Salt Tolerance of Debaryomyces hansenii CATARINA PRISTA,1,2 ANABEL ALMAGRO,1,2 MARIA C. LOUREIRO-DIAS,2,3 1 AND JOSE´ RAMOS * Departamento de Microbiologı´a, Escuela Te´cnica Superior de Ingenieros Agro´nomos, E-14071 Co´rdoba, Spain,1 and Laboratory of Microbiology, Gulbenkian Institute of Science, 2781 Oeiras Codex,2 and Departamento de Botaˆnica e Engenharia Biolo´gica, Instituto Superior de Agronomia, 1399 Lisbon Codex,3 Portugal Received 3 April 1997/Accepted 24 July 1997 The effects of KCl, NaCl, and LiCl on the growth of Debaryomyces hansenii, usually considered a halotolerant yeast, and Saccharomyces cerevisiae were compared. KCl and NaCl had similar effects on D. hansenii, indicating that NaCl created only osmotic stress, while LiCl had a specific inhibitory effect, although relatively weaker than in S. cerevisiae. In media with low K1,Na1was able to substitute for K1, restoring the specific growth rate and the final biomass of the culture. The intracellular concentration of Na1 reached values up to 800 mM, suggesting that metabolism is not affected by rather high concentrations of salt. The ability of D. hansenii to extrude Na1 and Li1 was similar to that described for S. cerevisiae, suggesting that this mechanism is not 1 responsible for the increased halotolerance. Also, the kinetic parameters of Rb uptake in D. hansenii (Vmax, 21 21 4.2 nmol mg [dry weight] min ; Km, 7.4 mM) indicate that the transport system was not more efficient than in S.
    [Show full text]
  • Molecular Characterization of the Yeast Isolates Originating from Turkish Autochthonal Product, Brined Grapeleaves
    Published by : International Journal of Engineering Research & Technology (IJERT) http://www.ijert.org ISSN: 2278-0181 Vol. 9 Issue 07, July-2020 Molecular Characterization of the Yeast Isolates Originating from Turkish Autochthonal Product, Brined Grapeleaves Mehmet Caglar Firat Bulent Cetin Department of Hotel, Restaurant and Service, Department of Food Engineering, Tourism and Hospitality Vocational School, Faculty of Agriculture, Atatürk University Erzincan Binali Yıldırım University Erzurum, Turkey Erzincan, Turkey Abstract— Yeast isolates collected from brined grapevine 2. MATERIALS AND METHODS were identified using molecular methods. A total number of 54 isolates were collected. The isolates were grouped into 12 spieces 2.1 ISOLATION OF YEASTS depending upon their phenotypic disparities. RAPD and Potato dextrose Agar (PDA) (Merck) and Yeast Extract sequence analyses were used as molecular step. Due to high Glucose Chloramphenicol Agar (YGC) (Merck) were used concentrations of salt and low pH in this product, brined grape leaves did not showed expected fermentation model, salt for selective isolation of yeasts. By paying attention both resistance yeasts were identified. As a result, Pichia microscopic and phenotypic disparities, different colonies subpelliculosa, Debaryomyces hansenii, Zygosaccharomyces was collected and stored in LB Broth (Merck) and 80% bisporus, Pichia membranifaciens, Hanseniaspora uvarum were Glicerol at -80°C. found predominant species. 2.2 DNA EXTRACTION FOR PCR Keywords— M13, grapevine, yeast, 26s rRNA, Isolation and purification of DNA were performed according to Looke et al [15]. Young cell volume 100-200 (OD600=0,4) I. INTRODUCTION was measured out and suspended into 1ml distilled water. Turkish cuisine has been focus of attention for many people. This suspension was vortexed 3 minutes at 20000g and One of the most famous item of the cuisine is ‘brined supernatant was poured out.
    [Show full text]
  • Extremely Halotolerant and Halophilic Fungi Inhabit Brine in Solar Salterns Around the Globe
    170 N. GUNDE-CIMERMAN and P. ZALAR: Fungi in Solar Salterns, Food Technol. Biotechnol. 52 (2) 170–179 (2014) ISSN 1330-9862 minireview (FTB-3566) Extremely Halotolerant and Halophilic Fungi Inhabit Brine in Solar Salterns Around the Globe Nina Gunde-Cimerman1,2* and Polona Zalar1 1Department of Biology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia 2Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CIPKeBiP), Jamova 39, SI-1000 Ljubljana, Slovenia Received: November 19, 2013 Accepted: March 31, 2014 Summary For a long time halotolerant and halophilic fungi have been known exclusively as con- taminants of food preserved with high concentrations of either salt or sugar. They were first reported in 2000 to be active inhabitants of hypersaline environments, when they were found in man-made solar salterns in Slovenia. Since then, they have been described in different salterns and salt lakes on three continents. The mycobiota that inhabit these natural hypersaline environments are composed of phylogenetically unrelated halotoler- ant, extremely halotolerant, and halophilic fungi, which are represented not only by spe- cies previously known only as food contaminants, but also by new and rare species. The dominant representatives are different species of black yeast-like and related melanized fungi of the genus Cladosporium, different species within the anamorphic Aspergillus and Penicillium, and the teleomorphic Emericella and Eurotium, certain species of non-melanized yeasts, and Wallemia spp. Until the discovery and description of indigenous saltern myco- biota, the physiological and molecular mechanisms related to salt tolerance in eukaryotic microorganisms were studied using salt-sensitive model organisms.
    [Show full text]
  • I the Pennsylvania State University the Graduate School College Of
    The Pennsylvania State University The Graduate School College of Agricultural Sciences SURVIVAL OF SPOILAGE AND PATHOGENIC MICROORGANISMS ASSOCIATED WITH THE PRODUCTION OF PICKLED SAUSAGE USING A COLD FILL PROCESS A Thesis in Animal Science by Nelson J. Gaydos © 2015 Nelson J. Gaydos Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science December 2015 i The thesis of Nelson J. Gaydos was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Hassan Gourama Associate Professor of Food Science Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Pickling has been used for centuries to preserve and extend the shelf life of different foods, ranging from fruits and vegetables, to eggs and meat. The pickling process inhibits microorganism growth by reducing product pH with organic acids, as well as the addition of salt to the product being pickled. Food items are suspended in a brine solution containing an organic acid, such as citric, lactic or acetic (vinegar) acid and combined with salt, spices and other preservatives, such as potassium sorbate. The majority of pickled foods undergo what is known as a hot fill process, where the brine solution is heated before being introduced to the food item. When the hot brine is applied to pre-cooked, ready-to-eat (RTE) meat sausages, the brine solution can change from clear to cloudy, becoming turbid and unappealing to consumers.
    [Show full text]
  • Antagonistic Activity of Fructoplane Yeast Against Ulocladium Rot of Papaya
    Antagonistic Activity of Fructoplane Yeast Against Ulocladium Rot of Papaya Neeta Sharma1* and Madhu Prakash Srivastava1 1Mycology and Plant Pathology Division, Department of Botany, University of Lucknow, Lucknow- 226007 India. , *Corresponding author s email: [email protected] Debaryomyces hanseni Zopf isolated from the fructoplane of apples Abstract were found to be effective as biocontrol agent against rot of papaya caused by Ulocladium. chartarum (Pr.) Simm. The ability of D. hansenii to prevent infection of U. chartarum was lost when the antagonist cells were killed by autoclaving. Cell free culture filtrates of antagonist were unable to prevent disease incidence. Efficacy of sodium bicarbonate, sodium chloride, sodium carbonate (0.25%, 0.5% and 1.0%) and calcium chloride (CaCl2 0.25%, 0.5% and 1.0%) solutions alone or in combination with the application of biocontrol agent Debaryomyces hansenii (106 and 109 CFU ml-1) were simultaneously evaluated for the control of Ulocladium rot of papaya. Fresh cells of biocontrol agent proliferated inside the wounds and their survival was not adversely affected by the presence of residues of calcium chloride salt. Sodium carbonate adversely affected theArchive growth of yeast cells in in-vitro andof in-vivo experiments.SID Sodium bicarbonate and calcium chloride also reduced the percent rot but their integration with biocontrol agent enhanced the activity of antagonist at high levels as compared to the single treatments of salts and D. hansenii. The integration of treatments is a promising approach to control the Ulocladium rot of papaya Keywords: Calcium chloride, Debaryomyces hansenii, Papaya, Ulocladium chartarum. Journal of Ornamental and Horticultural Plants, 2 (3): 169-182, September,www.SID.ir 2012 169 INTRODUCTION Papaya fruits (Carica papaya L.
    [Show full text]
  • Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara University of Nebraska-Lincoln, [email protected]
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Food Science and Technology Department Technology 2-2015 Diversity of yeast and mold species from a variety of cheese types Nabaraj Banjara University of Nebraska-Lincoln, [email protected] Mallory J. Suhr University of Nebraska-Lincoln, [email protected] Heather E. Hallen-Adams University of Nebraska-Lincoln, [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/foodsciefacpub Part of the Food Microbiology Commons, and the Other Ecology and Evolutionary Biology Commons Banjara, Nabaraj; Suhr, Mallory J.; and Hallen-Adams, Heather E., "Diversity of yeast and mold species from a variety of cheese types" (2015). Faculty Publications in Food Science and Technology. 140. http://digitalcommons.unl.edu/foodsciefacpub/140 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Published in Current Microbiology (2015); doi: 10.1007/s00284-015-0790-1 Copyright © 2015 Springer Science+Business Media New York. Used by permission. Submitted December 23, 2014; accepted January 8, 2015; published online February 19, 2015. digitalcommons.unl.edu Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara, Mallory J. Suhr, and Heather E. Hallen-Adams Department of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE 68583-0919, USA Corresponding author — Heather E.
    [Show full text]
  • Putative 3-Nitrotyrosine Detoxifying Genes
    Electronic Journal of Biotechnology 29 (2017) 1–6 Contents lists available at ScienceDirect Electronic Journal of Biotechnology Research article Putative 3-nitrotyrosine detoxifying genes identified in the yeast Debaryomyces hansenii: In silico search of regulatory sequences responsive to salt and nitrogen stress Daniela E. Castro a,⁎, Miguel Murguía-Romero b,PatriciaE.Thoméc,AntonioPeñaa, Marissa Calderón-Torres b,⁎ a Departamento de Genética Molecular, Instituto de Fisiología Celular, Universidad Nacional Autónoma de México, Ciudad Universitaria, Circuito Exterior s/n, Ciudad de México, Mexico b Unidad de Biomedicina, Facultad de Estudios Superiores-Iztacala, Universidad Nacional Autónoma de México, Ave de los Barrios #1, Col. Los Reyes Iztacala, Tlalnepantla, Estado de México, Mexico c Unidad Académica Puerto Morelos, Instituto de Ciencias del Mar y Limnología, Universidad Nacional Autónoma de México, Apartado Postal 13, Puerto Morelos, Quintana Roo, Mexico article info abstract Article history: Background: During salt stress, the yeast Debaryomyces hansenii synthesizes tyrosine as a strategy to avoid the Received 27 February 2017 oxidation of proteins. Tyrosine reacts with nitrogen radicals to form 3-nitrotyrosine. 3-nitrotyrosine prevents Accepted 6 June 2017 the effects of associated oxidative stress and thus contributes to the high halotolerace of the yeast. However, Available online 15 June 2017 the mechanism of how D. hansenii counteracts the presence of this toxic compound is unclear. In this work, we evaluated D. hansenii's capacity to assimilate 3-nitrotyrosine as a unique nitrogen source and measured its Keywords: denitrase activity under salt stress. To identify putative genes related to the assimilation of 3-nitrotyrosine, we Extremophiles performed an in silico search in the promoter regions of D.
    [Show full text]
  • <I>Debaryomyces Hansenii</I>
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Food Science and Technology Department Science and Technology Spring 4-2016 Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates Rhaisa A. Crespo Ramírez University of Nebraska-Lincoln, [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/foodscidiss Part of the Food Microbiology Commons Crespo Ramírez, Rhaisa A., "Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates" (2016). Dissertations, Theses, & Student Research in Food Science and Technology. 72. http://digitalcommons.unl.edu/foodscidiss/72 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. STUDIES OF DEBARYOMYCES HANSENII KILLER TOXIN AND ITS EFFECT ON PATHOGENIC BLOODSTREAM CANDIDA ISOLATES by Rhaisa A. Crespo Ramírez A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science & Technology Under the Supervision of Professor Heather E. Hallen-Adams Lincoln, Nebraska May, 2016 STUDIES OF DEBARYOMYCES HANSENII KILLER TOXIN AND ITS EFFECT ON PATHOGENIC BLOODSTREAM CANDIDA ISOLATES Rhaisa A. Crespo Ramírez, M.S. University of Nebraska, 2016 Adviser: Heather E. Hallen-Adams Candida species are normal commensal organisms found in the skin, mouth, and gastrointestinal and genitourinary tracts of humans.
    [Show full text]